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I was visiting with a guy yesterday about false thermometer readings and mentioned bone conducts heat better than muscle and measuring temperature close to a bone can give a false high reading.
I've always been under the impression that fat is not as good of a conductor as muscle meat and that fat pockets can give you a false low reading early on in the cook..... but that later on in the cook the fat and muscle meat sort of equalize. My buddy thinks it's the other way around, that fat conducts heat better than muscle meat.
It makes sense that the thermal conductivity of meat is better early on because it contains more moisture, but that during cooking moisture evaporates and the thermal conductivity decreases.... but fat is rendering/converting and not really evaporating.
Am I off base here or on track?
I've always been under the impression that fat is not as good of a conductor as muscle meat and that fat pockets can give you a false low reading early on in the cook..... but that later on in the cook the fat and muscle meat sort of equalize. My buddy thinks it's the other way around, that fat conducts heat better than muscle meat.
It makes sense that the thermal conductivity of meat is better early on because it contains more moisture, but that during cooking moisture evaporates and the thermal conductivity decreases.... but fat is rendering/converting and not really evaporating.
Am I off base here or on track?
